 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Good for poultry. I have no idea where my aunt Shirley got this recipe, but it's been in the family at least 75 years. Ingredients:
1 lb butter |
1 lb light brown sugar |
6 ounces worcestershire sauce |
6 ounces yellow mustard |
16 ounces white vinegar |
3 large lemons, cleaned |
Directions:
1. Heat butter over medium to low heat until completely melted.
2. Add brown sugar and stir with a whisk.
3. Add Worcestershire sauce and mustard and blend thoroughly.
4. Slowly add vinegar while stirring with a whisk.
5. Cut lemons in half and remove seeds. Squeeze into sauce and stir.
6. Drop lemon halves into sauce.
7. Continue to cook for about 45 minutes until lemons are soft.
8. Keep warm while brushing on chicken.
9. The sauce freezes exceptionally well (even with the lemons in it).
|
|